22 BOARD OF AGRICULTURE. 



Mr. Arnold. Yes, sir, a great deal. I have tried a great 

 man} r experiments in churning. 



Question. I wish to know in which way we can get the 

 most butter, and which way leaves the best milk for cheese ; 

 whether we can get more butter from cream that is raised, or 

 from milk churned directly from the cow, and then what is 

 the value of the milk for cheese ? 



Mr. Arnold. In regard to churning, it varies with the 

 quality of the milk. The milk of some cows requires to be 

 churned to get the whole of the butter ; the milk of other 

 cows does not require that, and you can get just as much 

 from the cream. To illustrate : Dr. Sturtevant has shown 

 us that the Jerseys, as a class, give milk in which the butter 

 globules are very large. Now, the large globules rise easier, 

 because, in the first place, they meet with less resistance in 

 proportion to their bulk in rising ; and, in the second place, 

 their specific gravity is less, when compared with milk, than 

 the smaller ones. Perhaps I ought to explain how that is. 

 If you take a globule the size of that lamp, and fill it with 

 fat, this glass will answer for the pellicle which surrounds it, 

 and forms a certain percentage of its contents. If you take a 

 globule a quarter of an inch in thickness, and surround it 

 with a skin just as thick as this glass is, the skin will bear a 

 much greater percentage as compared with the contents it 

 incloses. The film which incloses the large globules, as well 

 as the small ones, is of a cheesy character, and is heavier than 

 the milk itself. It is the heaviest part of milk ; and in the 

 small globules you get so great a percentage of cheesy matter 

 around the smaller amount of flit, that it brings it just about 

 to the weight of milk, and, consequently, there is very little 

 tendency for it to come up. Now, when you have milk of 

 that kind, with small globules, you cannot get the whole of 

 the butter in the cream which rises upon it, and by churning 

 such milk you can get more butter than you can by under- 

 taking to raise the cream ; while, if the milk was of the Jer- 

 sey type, you might just as well churn the cream as the whole 

 of the milk, because the cream will all come up. There will 

 be nothing left worth working for, and, practically, you will 

 not see any difference ; while in the milk of another cow, 

 where the globules were very small, you would get a portion 



